Wonderfully tasty and tangy, a great nibble to share.
2 x 120g tins skinless and boneless sardines in olive oil
2 tsp capers, drained
100g low fat cream cheese with chive
1 tsp anchovy essence
1 tbsp lemon juice
To garnish: Caper berries, lemon wedges, salad leaves and crusty bread
- Drain off the oil from the sardines.
- Place the sardines into a small food-processor with the capers, cream cheese, anchovy essence and lemon juice and blend for 20-30 seconds.
- Add black pepper to taste and then divide the mixture between 4 ramekins.
- Garnish with caperberries.
- Place the ramekins of pâté onto plates and garnish with salad leaves, lemon wedges and serve with crusty bread.
Smoked Salmon Pâté
Perfect as a starter or a snack, quick and simple to make.
200g smoked salmon
Zest and juice of ½ lemon
150g crème fraiche or quark
Salt and black pepper
1 heaped tbsp chopped chives
Salt and pepper
To serve -
Melba toast / crudites or rocket
- Whizz the smoked salmon, lemon zest and juice and creme fraiche or quark in a food processor.
- Place into a medium bowl and season to taste.
- Divide amongst 6 ramekin dishes and garnish with chopped chives.
- Top with pickled cucumber and red onion and serve with melba toast.
Portuguese Tuna Pâté
Often served as an appetiser before a meal in restaurants in Portugal and Italy
2 x 185g tins tuna in brine, drained
zest and juice of ½ lemon
142 mls thick yoghurt
salt and black pepper to taste
- Blitz all the ingredients together with a stick blender. Chill and serve with bread sticks, cured ham, cheese and olives.
Roasted New Potatoes With Garlic Aioli
500g small new potatoes
4 tbsp olive oil
1 tsp chilli flakes
1 tsp mixed dried herbs
For the aioli:
4 tbsp mayonnaise
3 or 4 garlic cloves, crushed
2 tsp lemon juice
Salt and pepper to taste
- Preheat the oven to 160ºC Fan/Gas 4
- Place the potatoes into a large bowl, add the remaining ingredients and toss to coat.
- Place onto a baking tray and bake for 20 mins.
- Make the aioli – mix together the garlic and lemon juice. Stir in the mayonnaise and season to taste.
- Remove the potatoes from the oven and press them with a potato masher so that the skin breaks in a few places. Drizzle over a little more oil and bake for a further 15-20 mins.
- Serve with the garlic aioli.
Pickled Cucumber & Red Onion Slices
1/4 cucumber, very thinly sliced lengthways with a y peeler
½ small red onion, sliced very thinly
2 tsp sea salt
50mls white wine vinegar
50g caster sugar
- Season the cucumber and red onion with sea salt and set aside for 30 mins.
- Place in a sieve and rinse in cold water.
- Place the white wine vinegar and caster sugar into a small bowl and microwave on full power for 1 min. Pour over the cucumber and onion.
- Serve with the smoked salmon pâté.
1 large courgette
75g croutons or dry breadcrumbs
Salt and pepper
30g grated Parmesan cheese
1 egg white, lightly whisked
- Preheat the oven to 200ºC/ Gas 6.
- Place a sheet of non-stick baking paper onto a baking sheet.
- Trim and discard the ends off a courgette. Cut the courgette in half and then cut each half into 8 pieces.
- Combine the breadcrumbs, seasoning and Parmesan and tip out onto a plate.
- Coat the courgette pieces in the egg white and then the breadcrumb mix and arrange on the baking sheet.
- Cook for 12-14 mins.
- Serve with garlic aioli.
Makes 16 chips
The recipe below will make 1 Asparagus mousse. Double the recipe to make 2, quadruple to make 4.
55g trimmed asparagus
(approx. 2 asparagus)
30 mls double cream
1 tsp lemon zest
½ tsp chopped tarragon (optional)
Salt and black pepper
Serve with ready-made Hollandaise sauce
- Preheat the oven to 150ºC Fan /Gas 3.
- Cut the asparagus into 1 inch/2.5cm pieces and steam or cook in a little water for 6-7 mins until tender. Once cooked reserve a tip for garnish.
- Place the cooked asparagus and the remaining ingredients into a small food processor and blitz until combined.
- Stand a ramekin in a roasting tin filled with hot water.
- Pour the mixture into the prepared ramekin dish and bake for 25 mins until set.
- Once cooked garnish with the reserved tip and garnish with Hollandaise sauce.
NB. You can also use dariole moulds to bake the mousse and then turn them out once cooked but if you do, line the base with a circle of greaseproof paper and brush with butter before adding the mixture. I serve with a good quality ready-made Hollandaise sauce available from most farm shops but you may prefer to make your own.